Italian Vegetable Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 (14 1/2 oz) cans reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 (14 1/2 oz) can diced tomatoes, undrained

Directions:

In a large saucepan, combined the first nine ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through.
Discard bay leaf before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.16 Kcal (177 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	62.34mg	3%
Potassium	197.16mg	4%
Total Carbs	9.12g	3%
Sugars	3.02g	12%
Dietary Fiber	2.16g	9%
Protein	1.53g	3%
Vitamin C	5.3mg	9%
Vitamin A	0.3mg	11%
Iron	0.5mg	3%
Calcium	22.5mg	2%

Amount Per 100 g
Calories	48.88 Kcal (205 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	72.28mg	3%
Potassium	228.59mg	4%
Total Carbs	10.58g	3%
Sugars	3.5g	12%
Dietary Fiber	2.5g	9%
Protein	1.78g	3%
Vitamin C	6.2mg	9%
Vitamin A	0.4mg	11%
Iron	0.5mg	3%
Calcium	26mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.4

Points
1

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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